When you think of New Orleans food the last thing that pops into your mind is FISH TACOS. “Wait dahlin. That jus ain’t Noo Ahyens. Right? No. Wrong! After Katrina, thousands of Hispanics from all over Central America and Mexico came to New Orleans to help rebuild the city. The food there has become a truly American mix as the Latin cuisines of the south have married up with the Cajun and Creole food that has made this city famous. All over town there are little neighborhood restaurants and scores of food trucks that provide great street food at great prices. When I lived there the closest thing to a fish taco was Taco Bell and frankly, in a city with the kind of food New Orleans has available, TB was never on my radar.

In recent visits I have had some outstanding examples of the kind of “street food” that now has become commonplace. As some of you may know my culinary roots are in New Orleans where I had my first real cooking job, and where I essentially learned my trade. Because of the skyrocketing price of corn last spring, we had to discontinue our famous Tuesday night “all you can eat catfish” that became so popular over last fall and winter. We have decided to replace that with our soon to be famous, NEW ORLEANS FISH TACO NIGHT! Two fish tacos, from the very freshest fish available, lightly blackened with, red beans and rice, and a well margarita on the rocks or any of our on tap beers for $12! We love our locals and this is one way of thanking you for all your support. Don,t forget, Wednesday is still Burger Night, and we have plans for doing a fresh mussel night on Thursdays. “LIKE DUDE, YOO DON’T HAVE TO GO TO THE GYM FOR MUSSELS!” Stay tuned for more

The event was sponsored by the Beef Check Off program  and everyone loved the food. When a group of ranchers from all over the state of Montana loved their beef cooked our way, we know we are doing something right. People like these folks are the backbone of our state and we were very glad to see them leave with smiles on their faces. Thanks to Rose for putting it all together. Another thanks to Karen Fossen of Prudential Montana Real Estate’s Ranch and Recreation Group for her suggestion that the event be held at the Mint.

It was great to see all of these hungry ranchers eating Montana beef cooked the Mint way. Both the Montana Stock Growers and the Mint agree that for both of us beef is what it’s all about!

Road Trip!

Just completed a 6999 mile road trip from Bozeman to Miami and back to see friends relatives, do some fishing, and eat at great out of the way road food stops. Here are a few of my favorites along the way in the order of my trip.

EL MIRADOR
630 W Bridge St.
Blackfoot, ID

Blackfoot is about the halfway mark between Bozeman, MT. where I started, and Salt Lake so I always try to hit it just about lunch time. Blackfoot has at least 5 or 6 Mexican restaurants and although the others may be good I have never been able to try them. The El Mirador is just too damn good!

It’s the kind of place that you know you will love as soon as the chips hit the table. Crisp, fresh and hot, served with a great salsa and some of the smoothest most flaovorful ( lots of lard ) refried beans I’ve ever had. Although the menu is extensive and authentic, look no further than the pork chile verdi. It’s, what can I say, perfect! The pork and chilis create a wonderful menage of pure flavor, braised to perfection and accompanied with more of those refried beans and amazingly good rice.

If you want to be brave and order something elase on the menu I’m sure it will be outstanding, but me, I can’t get past the chili verde. Don’t pass this one by.

'On the Road Again'

On Jan 27, 2010 I am taking a trip from Bozeman to Florida and back through Tucson and Scottsdale. During the trip I will be passing through the states of MT,UT,CO,KS,MO,AK,TN,MS,LA,AL,FL,TX,AZ,and back to MT. I am finishing up a cookbook project looking for new ideas, checking out Roadfood stops, and seeking out great regional, ethnic, and out of the way eateries. That’s the plan. I will post pictures and comments for you foodie voyeurs and lovers of the roots of American cuisine. Great BBQ in Memphis and KC, steaks in the Mississippi delta at Doe’s Eat Place and whatever food gems I can uncover along the way, There is still a lot of great food out there beyond the golden arches and other temples of mediocracy, so stay tuned

Enjoying another day on the river

As you can tell eating and food are right up there too. Hope you enjoy our blog and be sure and come and see us at The Mint. Jay

They have two locations but I like the one on Brooklyn, two blocks off of I70. Easy off and back on if you are just passing through. If you are spending the night, check out Stroud’s for some of the best fried chicken in America.

Man - O - War

A term that we have all heard many times; actually has its origins back in the early days of the Royal Navy when the ship’s company or crew was divided into smaller groups that were called a “ mess”. The mess concept was a way of feeding everyone on each watch as quickly efficiently as possible given the limited and primitive cooking facilities available at that time. The ships galley was a cramped and dark space somewhere in the bowels of the ship, usually lined with bricks, to reduce the danger of fire, and very limited in terms of what it could produce. The usual meal was something that was cooked in a pot, some sort of stew, and on rare occasions when some sort of fresh meat was available, it was roasted on a spit. Because the typical man-o-war had very little extra space, there were no space set aside for the express purpose of eating, therefore everyone other than the ships captain and his officers, which dined in the captain’s cabin, had to eat wherever they could, usually in the same space in which they slept. Each mess had a captain, whose job it was to go to the galley and fetch back for his mess mates, containers of whatever had been prepared by the cook for that meal. The mess captain would then dish out the food into each mans personal plate, which, in the Royal Navy, was a wooden low sided plate in the shape of a square, hence the phrase “Three squares a day”.